trufflebun Recipe Reviews (Pg. 1) - Allrecipes.com (18938430)

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Blueberry Breakfast Sauce

Reviewed: Apr. 28, 2008
Fast, easy, and fantastic. What could be better? I used frozen wild blueberries and added an extra half-tablespoon of cornstarch, as I wanted the sauce to be a wee bit thicker. I let it boil for two minutes, and the consistency was just right for serving over ice cream. After spending the night in the fridge, the flavor was even better. We ate the remainder on buttered toast over the next three days, and it was still perfect. Thanks for the excellent recipe!
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1 user found this review helpful

Meringue Mushrooms

Reviewed: Feb. 5, 2007
These mushrooms are absolutely magical. They look so real, my husband was convinced I'd gone to the farmer's market without him! The only changes I made to the recipe were in the assembly. After removing the caps from the oven, I used a pastry brush to lightly smear the cocoa powder, going for a 'wild mushroom' look. After they had cooled, I sliced the pointed tips off of the stem pieces to make them flat. One at a time, I painted melted dark chocolate on the bottoms of the caps with a small craft brush, then pressed the cut end of the stem piece into the center. As each one was finished, I placed them cap side down in empty egg cartons so they wouldn't topple over. I left them to dry for a few hours, then sealed them in an airtight container. These were perfect on our Buche de Noel, but I can't wait until next Christmas to make these again. I think they'll be great for Easter, too. Thank you so much, Holly!
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57 users found this review helpful

Frosted Cereal Bars

Reviewed: Nov. 10, 2006
I would like to try these again, but would use chocolate chips only for the topping. The butterscotch chips added a strange chemical-like taste that we didn't care for. A half batch of these worked well in a 9-inch pan.
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3 users found this review helpful

Supreme Strawberry Topping

Reviewed: Sep. 9, 2006
Wondering what to do with those less-than-perfect strawberries? Stop right here. This is the solution! Ours were a little on the sour side, but came out sweet and beautiful in this lovely sauce. I needed to add a little more sugar than called for in the recipe, and used an avocado masher instead of a blender to make the puree. Other than that, I didn't change a thing. The vanilla in the topping is subtle and makes for a perfect strawberry sundae. Pour this over vanilla frozen yogurt, top with whipped cream, and ENJOY. We sure did. Thanks, Brad! You saved our berries!
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A Plus Fair Corn Dogs

Reviewed: Jul. 30, 2006
We wanted something fun, fried, and quintessentially American to be the star of our 4th of July feast, and these really fit the bill. We used veggie dogs and omitted the bacon drippings, and made sure the dogs were at room temperature before dusting with corn starch and dipping in the batter. Pulling them out of the batter with a twisting motion worked beautifully to keep the batter on the dog. As soon as I put one in the deep fryer, my husband dove in with tongs and pulled them up from the bottom of the fryer by the stick so they wouldn't adhere to the fryer basket. We drained these on a rack over a paper towel lined pan, and kept them warm in a 200 degree oven until all were finished. We ate these with traditional yellow mustard slathered on with a brush, just like they did it at the local corn dog stand when I was a child. Hot, diggedy, corn dogs! These are just the BEST.
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60 users found this review helpful

Restaurant-Style Potato Skins

Reviewed: Jul. 26, 2006
Potato skins have always been a favorite of ours, but this was the first time I ever made them at home. This is a great recipe as written, but I played with it just a little and was CRAZY happy with the result. I baked the potatoes in the oven early in the day (425 degrees for an hour) and left them on a rack to cool completely. About an hour before frying, I scooped out the flesh and sealed the shells in a zip-lock so they wouldn't dry out. I deep-fried them, seasoned with salt and cracked pepper, filled with sharp cheddar, and baked as instructed for 7 minutes. After removing from the oven, I sprinkled with lots of finely chopped green onion and more cracked pepper. I arranged the skins on a platter with a bowl of sour cream, and drizzled with a tiny bit of white truffle oil. Oh, MY. This isn't something I'll make often, but when you're in the mood for wicked, cheesy, over-the-top indulgence, this is the way to go. Misty, thank you for your wonderful recipe. You made us very happy!
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68 users found this review helpful

Chocolate Cheese Frosting

Reviewed: Jul. 16, 2006
I needed to frost a rich, dense devil's food cake, and this turned out to be just right. It's a wonderful, creamy chocolate frosting that enhances the flavor of the cake without overwhelming it, as some tend to do. I used more cocoa powder (2 heaping tablespoons) and left out the cinnamon, as it didn't seem to need it. I used this on a layer cake, and would recommend refrigerating the frosted cake for a few hours before serving. This helped the frosting to firm up, making it easier to cut and serve. Thank you so much! I think I have a new favorite chocolate frosting!
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Caesar Salad Supreme

Reviewed: Jul. 14, 2006
Sound the trumpets! Call off the dogs! The search for the ultimate creamy Caesar dressing is over. This is IT. We love this so much, I always make extra to serve on the side for bread dipping. Like many others, I sub anchovy paste for the anchovies (1/2 teaspoon paste per anchovy) and use parmigiano reggiano with a VERY heavy hand. The croutons are the best I've ever tasted, but this salad can stand on its own without them if you're pressed for time. A sliced roma tomato fanned on the edge of each plate is our favorite addition for both color and taste, but this is such an amazingly good recipe that the possibilities are endless. Grilled shrimp? Crab? Avocado? Karen Weir, you are a certified Caesar genius. Thank you!
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157 users found this review helpful

Buttermilk Syrup

Reviewed: Jul. 12, 2006
This makes a beautiful caramel sauce. To avoid accidents, I made this in a large enameled cast-iron bean pot, and was thankful I did. When this foams up during cooking it seems to triple in size! I let this cool to warm room temperature and served it with vanilla ice cream, blueberries, and a sprinkle of freshly ground sea salt. This might sound strange, but the salt with the caramel was fantastic and turned out to be one of our favorite desserts ever. Thank you!
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56 users found this review helpful

Brown Butter Cookies

Reviewed: Jul. 10, 2006
Being a thick cookie fan, I didn't expect to be crazy about these. I made them to give to someone, and after a taste I almost didn't. I wanted to keep them, they were SO GOOD! Browning butter can be tricky, but it's important to cook the butter until dark flecks appear in the pan to give these cookies maximum flavor. I toasted whole pecans, finely chopped a heaping 2/3 cup for the dough,and used a whole pecan for the top of each cookie after they were iced. I made a couple of sandwich cookies by icing two cookie bottoms and putting them together, but the single cookies with icing and a pecan were the favorite. These were a gift for a picky professional chef (boy, was I nervous?!) and he LOVED them. Thank you, Heather, for your outstanding recipe!
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56 users found this review helpful

Austrian Peach Cookies II

Reviewed: Jun. 23, 2006
WOW. If you need a special dessert, this is it. Time consuming, but worth every minute. Omitted rum in filling (didn't have any) and used real mint leaves to decorate each cookie. The end result looked and tasted as if it came from a European pastry shop. Please make these beautiful things! You won't be sorry!
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3 users found this review helpful

Balsamic Pea Salad

Reviewed: May 11, 2006
Had this last night, and LOVED it. Tasted it with and without almonds, and for us it was better without. We added more feta and used lots of freshly ground pepper, and had a feast. Next time we'll use white balsamic vinegar instead of red, as the color was a little strange, but the flavor was great. Five stars!
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48 users found this review helpful

Perfect Baked Potato

Reviewed: Apr. 9, 2006
The best baked potato ever! We increased the baking temperature to 325 degrees, and were so happy with the results. Butter, sour cream, and lots of freshly ground pepper made this perfect comfort food on a cold winter night. Thank you so much for this great recipe!
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2 users found this review helpful

Fruit Oatmeal Cookie Bars

Reviewed: Mar. 9, 2006
After trying these bars many different ways, this is the modified version we liked best: Combine all dry ingredients first, then cut in butter with 2 knives as for pie dough. Press with fingers to form a solid mass. Use seedless fruit only preserves for filling. Bake in an 8X8-inch pan lined with buttered foil. Increase baking time by 5 minutes. Serve with vanilla ice cream. This is our personal favorite, but any way you make them, they're great!
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74 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Jan. 27, 2006
I have to add my praises to all of the rest. These cookies took me straight back to childhood. I hadn't tasted one since I was barely tall enough to reach the cookie jar, but I never forgot that distinctive taste. These were indeed perfect. Parchment paper on the baking sheet was a great suggestion, as it made for easy and speedy removal. Storing these in an air-tight container didn't work for us, as it made the texture too gummy. Wrapping them in foil worked perfectly. I will try these again soon, and would love to try brown sugar for rolling the dough as suggested by another reviewer.
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White Chocolate and Cranberry Cookies

Reviewed: Jan. 25, 2006
These are wonderful. The addition of 1/2 teaspoon of salt really brings the flavors out. I chopped the dried cranberries into small pieces and lined the baking sheet with parchment, and was very happy with the result. The brandy was a different and lovely addition. Exactly 8 minutes was the perfect baking time for us. Highly recommend!
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Rich and Creamy Tomato Basil Soup

Reviewed: Jan. 19, 2006
Rich, creamy, and velvety decadence. We loved this garnished with roasted garlic, grated romano, and baguette croutons. The flavor is even deeper if prepared a day or two ahead.
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3 users found this review helpful

Blue Cheese Dip II

Reviewed: Jan. 19, 2006
We held a 'taste test' with this and a recipe from another site. This one was by far the winner! The only change we made was to sub a quarter cup of fresh parsley for the two tablespoons dried. Aging for a few days really does improve the flavor, if you can make yourself stay away from it long enough! My husband, the blue cheese fanatic, was in heaven when he tasted this. Thank you for a perfect recipe!
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63 users found this review helpful

Apple Spice Cake

Reviewed: Jan. 19, 2006
I loved this cake. The only changes I made were to grate half of the apples, chop the other half, sub currants soaked in cognac for the raisins, and used 1 tablespoon cognac instead of water. This cake is even better as it ages. Love it!
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8 users found this review helpful

Brown Sugar Brownies

Reviewed: Jan. 18, 2006
Simplicity at it's best. These are wonderful with chocolate chips. Eliminated nuts [personal preference] but would be equally good with them. The balance of butter and brown sugar is exactly right. This is a keeper!
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2 users found this review helpful

 
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